We all have that go-to chocolate chip cookie recipe…the one we whip out last minute when we remember we’re supposed to bring dessert to a friend’s baby shower. It’s that recipe that just always works, and everyone seems to love it, despite the fact it’s just a chocolate chip cookie. Well this is my go-to recipe, but it’s not just a chocolate chip cookie.
Hello Chocolate Chip Almond Extract Cookies, a.k.a. my very favorite chocolate chip cookie recipe out there.
I was first introduced to these cookies when I was younger and my mom started making them for us after school. Mmmm hmmmm. My mom’s the best. These cookies are also the best. They’re dense, crumbly, chewy and soft all in one bite. At first it just seems like a regular old chocolate chip cookie, but then you taste that little burst of almond extract and you think dang these cookies are good.
Now, a note on almond extract. Not all extracts are equal. Truly, it’s worth the splurge to get a good quality almond (or vanilla for that matter) extract. I love the brand Rodelle. Their products are all 100% pure, and imported from Madagascar.
While we’re on the subject of almond (and vanilla) extract, I have an honest question for you. Is it humanly possible to unscrew the lid of an almond or vanilla extract bottle and not shove it under your nose to smell it before adding it to your recipe? I don’t think I’ve ever been able to do it. That stuff just smells so insanely good! And then you put a drop on your finger to lick it off and you’re quickly reminded why we bake it into cookies instead of drinking it straight. If you don’t know what I’m talking about, go lick some off your finger. You’ll learn. 😉
- 3/4 cup sugar
- 3/4 cup brown sugar
- 3/4 cup butter
- 2 eggs
- 2 tsp. pure almond extract
- 3 cups flour
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- Large Ghirardelli milk chocolate chips, as many as desired (see notes)
- Preheat oven to 350 degrees.
- In a standing mixer, combine sugar, brown sugar and butter. Cream until completely incorporated.
- Add the eggs and almond extract. Mix until barely incorporated.
- Add flour, baking soda and salt. Mix until a dough forms, but don't over mix or the cookies will be tough.
- Gently fold in the chocolate chips.
- Roll into balls and place on a baking sheet covered with parchment paper. (I've tried using a baker's mat and they never cook as well).
- Bake for 7-9 minutes, or until the edges begin to turn golden brown.
*Any chocolate chips will work, however we highly recommend using Ghirardelli's "Premium Baking Chips," milk chocolate. SO YUMMY!
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